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6. Mise-En-Place

  • Put In Place i.e preparation before starting to cook or before serving
  • A mixture of fat and flour used as a base for a sauce
  • A bundle of herbs
  • items offered separately to the main dish e.g vegetables or sauces

7. Roux

  • To concentrate a liquid by boiling or simmering
  • A bundle of herbs
  • A mixture of fat and flour used as a base for a sauce
  • To cook with a flame, by 'burning' away alcohol e.g crepe suzette

8. Brulee

  • In a pastry case eg: salmon en croute
  • A container of water used to keep foods hot without the fear of burning or to cook delicate foods
  • Burned, e.g burned cream/creme brulee
  • Items offered separately to the dish, e.g vegetables and sauces

9. Julienne

  • A meat dish usually served as a main course
  • A bundle of herbs
  • Thin, matchstick sized strips of vegtables
  • A container of water used to keep foods hot without the fear of burning or to cook delicate foods

10. Bouquet Garni

  • A meat dish usually served as a main course
  • A bundle of herbs
  • Put In Place i.e preparation before starting to cook or before serving
  • Burned, e.g burned cream/creme brulee

11. Croutons

  • To toss in fat
  • Cubes of toasted or fried bread
  • To cook with a flame, by 'burning' away alcohol e.g crepe suzette
  • Literally means 'To The Tooth' i.e. firm to bite

12. Marinade

  • Firm to bite
  • In a pastry case eg: salmon en croute
  • A richly spiced liquid used to give flavour to and help tenderise the meat and fish
  • Cubes of toasted or fried bread

13. Bain-Marie

  • To concentrate a liquid by boiling or simmering
  • A bundle of herbs
  • A container of water used to keep foods hot without the fear of burning or to cook delicate foods
  • Cubes of toasted or fried bread

14. Al Dente

  • To cook with a flame, by 'burning' away alcohol e.g crepe suzette
  • Literally means 'To The Tooth' i.e. firm to bite
  • Sprinkled with cheese or breadcrumbs
  • To toss in fat

15. Flambe

  • Cubes of toasted or fried bread
  • To cook with a flame, by 'burning' away alcohol e.g crepe suzette
  • Literally means 'To The Tooth' i.e. firm to bite
  • In a pastry case eg: salmon en croute

16. Accompaniments

  • Sauce made of fruit or vegetable Puree
  • items offered separately to the main dish e.g vegetables or sauces
  • Firm to bite
  • Thin, matchstick sized strips of vegtables

17. Au Gratin

  • A smooth mixture made from foods passed through a sieve or liquidised in a food processor
  • Sprinkled with cheese or breadcrumbs and browned under a grill
  • A mixture of fat and flour used as a base for a sauce
  • A savoury decoration for food, trimmings served with a main item

18. Garnish

  • A savoury decoration for food, trimmings served with a main item
  • Sprinkled with cheese or breadcrumbs and browned under a grill
  • To concentrate a liquid by boiling or simmering
  • Items offered separately to the dish, e.g vegetables and sauces

19. Entree

  • In a pastry case eg: salmon en croute
  • A meat dish usually served as a main course
  • A bundle of herbs
  • A mixture of fat and flour used as a base for a sauce